SAFE TO EAT RAW CHOCOLATE CHIP COOKIE "DOUGH"
I was searching the web for something like this. I doubled this recipe for my son's bake sale. I labeled if "Safe to Eat." I worried about the ice melting and dough getting too soft. Not to worry, it was gone in 20 minutes.
Provided by AnnNH
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, and sugars together.
- Blend in milk and vanilla.
- Add flour and salt and mix well.
- Stir in chocolate chips.
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.
Provided by Lauraalex
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 15m
Yield 36
Number Of Ingredients 10
Steps:
- Mix butter, milk, and vanilla extract together in a large bowl.
- Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
- Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g
HEATHER'S SAFE TO EAT RAW CHOCOLATE CHIP COOKIE DOUGH
We are huge cookie fans and possible even bigger cookie dough fans! Realizing it probably wasn't all that great to be allowing my family to devour chunks of cookie dough at a time - I created a SAFE TO EAT raw cookie dough recipe. We keep this in the fridge and grab a hunk whenever we feel the urge - and we also freeze scoops of this stuff to snack on later. Perfect for mixing into ice cream.
Provided by dukeswalker
Categories Drop Cookies
Time 8m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl cream butter and sugar until light in color.
- Add pudding and combine well.
- Stir in vanilla and milk.
- Add baking soda, if you choose to & flour 1/2 cup at a time until combined.
- Stir in chocolate chips.
- Store in fridge or freeze small scoops in the freezer.
- Enjoy, WITHOUT the worry of eating raw eggs.
- You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and I find we miss it when it is not there.
Nutrition Facts : Calories 171.5, Fat 9.7, SaturatedFat 6, Cholesterol 16.6, Sodium 104.2, Carbohydrate 21.7, Fiber 1.2, Sugar 14.5, Protein 1.6
EDIBLE COOKIE DOUGH
Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye
Provided by Emma Freud
Categories Treat
Time 15m
Yield Serves 12 (Makes 30-40 balls)
Number Of Ingredients 5
Steps:
- Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
- Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
- S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
- Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
- Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.
Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
SAFE TO EAT RAW CHOCOLATE CHIP OREO COOKIE "DOUGH"
I was searching the web for something like this. I doubled this recipe for my son's bake sale. I labeled if "Safe to Eat." I worried about the ice melting and dough getting too soft. Not to worry, it was gone in 20 minutes.
Provided by AnnNH
Categories Dessert
Time 15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugars together.
- Blend in milk and vanilla.
- Add flour and salt and mix to combine.
- Stir in chocolate chips and broken cookie pieces.
Nutrition Facts : Calories 121.4, Fat 5.9, SaturatedFat 3.3, Cholesterol 10.5, Sodium 77.8, Carbohydrate 16.8, Fiber 0.5, Sugar 10.3, Protein 1.1
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EASY EDIBLE COOKIE DOUGH | COOKIES AND CUPS
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5/5 (2)Total Time 25 minsCategory CookiesCalories 296 per serving
- In a small saucepan over medium heat melt the butter. Once it’s melted continue to cook the butter, swirling the pan constantly. The butter will begin to boil and foam. Continue cooking until it becomes amber in color. Remove it from the heat and allow it to cool at least 20 minutes.
- While the butter is cooling place the flour in a large microwave safe bowl. Heat the flour in 30 second intervals, whisking after each, until a thermometer inserted in the flour reaches 160°F. Allow the flour to cool completely, while the butter cools.
- When the butter and flour have cooled whisk in the brown sugar and granulated sugar into the flour until evenly mixed.
- Using a rubber spatula or wooden spoon stir in the cooled butter and vanilla extract until combined. Add in the milk and mix to combine.
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4.8/5 (5)Total Time 10 minsCategory DessertCalories 272 per serving
- Option 1, Microwave: Place the flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the flour reaches at least 160 degrees F when checked in the center with an instant read thermometer. OR, cook via Option 2, Oven: Place a rack in the center of your oven and preheat to 350 degrees F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160 degrees F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Via either method: Let the flour cool completely to room temperature, about 30 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the peanut butter, butter, maple syrup, granulated sugar, vanilla, molasses, and salt on medium speed until the mixture is smooth and creamy, about 3 minutes.
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